WARM SHRIMP-AND-POTATO SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
- Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.
- Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.
SHRIMP AND POTATO SALAD
Provided by Food Network
Yield 8 to 10 as part of a selection
Number Of Ingredients 10
Steps:
- Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander.
- In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook.
- Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins.
SHRIMP WITH ARUGULA PESTO RISOTTO
Steps:
- To make the pesto combine all of the ingredients into a food processor and blend until a paste is formed and set aside.
- Using a saucepot, combine the rice and the butter and mix well over medium heat. Cook it stirring until a roasted aroma develops. Add the liquid in several additions, stirring the rice frequently. Cook the risotto until the rice is al dente, and most of the liquid is absorbed, it should take about 20 minutes. The texture should be creamy.
- Add the pesto to the risotto and mix well. Cook another minute.
- Saute the shrimp in olive oil until pink and tails are curled, about 3 to 5 minutes. To serve, plate the risotto in the center of the plate and top with the shrimp.
SHRIMP POTATO SALAD
Since Rhode Island is known as the Ocean State, I think this recipe represents my state well. Shrimp add a new twist to traditional potato salad.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.
Nutrition Facts : Calories 254 calories, Fat 8g fat (5g saturated fat), Cholesterol 142mg cholesterol, Sodium 533mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
SAUTéED SHRIMP WITH ARUGULA AND TOMATOES
You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.
Nutrition Facts : Calories 144 g, Fat 6 g, Protein 19 g
More about "shrimp and potato salad with arugula pesto recipes"
PESTO POTATO SALAD {QUICK AND HEALTHY!} – WELLPLATED.COM
From wellplated.com
4.8/5 (8)Total Time 35 minsCategory Side DishCalories 328 per serving
- Place the potatoes in a large pot, cover them with cold water, then sprinkle with 1/2 teaspoon kosher salt. Bring to the pot to a boil, reduce heat to a simmer, then cook until fork tender, about 10-15 minutes. With a slotted spoon, gently remove the potatoes from the water and place them in a large bowl. Set aside.
- Return the water to a gentle boil, then add the green beans to the pot. Let cook just until crisp-tender, about 3 minutes. Drain into a colander, then quickly rinse the beans with cold water to stop their cooking.
- In the bowl of a food processor fitted with a steel blade, add the basil, arugula, 1/3 cup almonds, Parmesan, garlic clove, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Pulse the ingredients until evenly ground. With the machine running, slowly pour the olive oil into the feed tube and blend until smooth.
- While the potatoes are still warm, pour the pesto over the top, then toss gently to combine, being careful to break up the potatoes as little as possible. Add the green beans to the bowl with the potatoes, then add the peas and remaining 1/4 teaspoon kosher salt. Stir all of the gently to combine. Squeeze a little fresh lemon juice over the top, then sprinkle with 2 tablespoons chopped toasted almonds. Serve warm, at room temperature, or chilled.
SHRIMP AND POTATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
4/5 (3)Estimated Reading Time 2 minsServings 10
- Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. Transfer onion to a large bowl; add vinegar and toss to coat. Set aside.
- Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.
- Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.
ARUGULA SALAD WITH PESTO SHRIMP, PARMESAN AND WHITE …
From foodiecrush.com
5/5 (15)Total Time 35 minsCategory Main Course, SaladCalories 583 per serving
- If frozen, thaw the shrimp under cool water, drain and pat dry with a paper towel, then place in a bowl. Drizzle with the olive oil and toss with the garlic, kosher salt, black pepper and red pepper flakes. Set aside for the flavors to meld for 20-30 minutes.
- Heat a non-stick skillet over medium-high heat. Drizzle the pan with 1 tablespoon of the olive oil and add the shrimp one at a time, careful not to overcrowd the pan, cooking in two batches. Cook for 2 minutes on one side, then flip the shrimp and cook just until opaque, then transfer to a bowl. Reduce the heat slightly and add the rest of the shrimp and all of the oil and garlic from the bowl along with the tomatoes to the skillet. Cook for 4-5 minutes, flipping the shrimp half way through and turning the tomatoes and garlic so the garlic doesn’t burn and get bitter. Take the skillet off the heat and transfer the shrimp to the bowl with the rest of the cooked shrimp and toss with the pesto, and set aside.
- Add the arugula to a bowl, drizzle with the remaining olive oil, a generous squeeze of lemon juice, and toss with your fingers to coat. Shave the Parmesan over the arugula, top with the beans and the tomatoes with all of the garlicky bits from the skillet. Season with more kosher salt and freshly ground black pepper to taste and eat it up.
SHRIMP SALAD WITH HOMINY, ARUGULA AND LIME RECIPE
From foodandwine.com
ARUGULA PESTO POTATO SALAD - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
SHRIMP AND ARUGULA SALAD RECIPE | MYRECIPES
From myrecipes.com
BLOODY MARY TOMATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
SHRIMP FARFALLE WITH ARUGULA PESTO RECIPE | MYRECIPES
From myrecipes.com
SHRIMP, ARUGULA, WHITE BEAN, AND CHERRY TOMATO SALAD - SIMPLY …
From simplyrecipes.com
PEPPERONCINI TUNA SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
PUERTO RICAN SHRIMP POTATO SALAD (MAYO FREE) | LATINA …
From latinamommeals.com
ARUGULA PESTO POTATO SALAD - THE ORIGINAL DISH
From theoriginaldish.com
ARUGULA PESTO POTATO SALAD - THE HARVEST KITCHEN
From theharvestkitchen.com
SIMPLE SHRIMP SALAD - PESTO AND POTATOES
From pestoandpotatoes.com
ARUGULA PESTO PASTA WITH SHRIMP – GIADZY
From giadzy.com
WARM POTATO SALAD WITH ARUGULA RECIPE - PAUL VIRANT - FOOD & WINE
From foodandwine.com
SPICY SHRIMP WITH AVOCADO AND ARUGULA SALAD RECIPE - SERIOUS EATS
From seriouseats.com
SHRIMP & POTATO SALAD - PESTO AND POTATOES
From pestoandpotatoes.com
SHRIMP AND POTATO SALAD WITH ARUGULA PESTO - FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
POTATO SALAD WITH EGGS AND SHRIMP | RICARDO - RICARDO …
From ricardocuisine.com
You'll also love